Cranberry English Muffins |
|
 |
Prep Time: 50 Minutes Cook Time: 1 Minutes |
Ready In: 51 Minutes Servings: 36 |
|
Nice breakfast treat. Tastes wonderful toasted with butter and or jam or cream cheese. You can substitute raisins or dates when craisins are not in season. Ingredients:
1 (1/4 ounce) package dry yeast |
1 cup water, warm (105 to 115f) |
1 cup milk |
2 tablespoons sugar |
1 teaspoon salt |
3 tablespoons butter, softened (or marg.) |
1 cup craisins (dried cranberries) |
5 1/2 cups all-purpose flour (to 6 cups) |
1/2 cup cornmeal |
Directions:
1. Dissolve yeast in water in a large mixing bowl; let stand 5 minutes.
2. Combine milk, sugar, salt, and butter in a small saucepan. Cook over medium-low heat, stirring until butter melts. Cool to lukewarm (105 to 115 degrees).
3. Stir milk mixture, craisins, and 3 cups flour into yeast mixture; beat until smooth.
4. Add 2-1/2 to 3 cups flour to form a stiff dough.
5. Turn dough out onto a floured surface, and knead 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk.
6. Punch dough down, and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal.
7. Pat one half of dough into a circle, 1/2 inch thick, using palms of hands; cut dough into rounds with a 2-3/4inch cutter. (Cut carefully, as any leftover dough should not be reused.).
8. Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets, placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). Repeat process with remaining half of dough.
9. Cover and let rixe in a warm place (85F), free of drafts, for 30 minutes or until doubled in bulk.
10. *Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty greased electric skillet. Place cornmeal side down; cook for 6 minutes. Turn and cook 6 additional minutes. Cool on wire racks.
11. To serve, split muffins and toast until lighlty browned. Store muffins in an airtight container.
12. * Note: Muffins may be cooked over direct medium-high heat in a skillet. To ease the morning breakfast rush, the muffins can be prepared ahead of time and stored in an airtight container; just split and toast before serving.
|
|